Pallotte Cacio e Uova

Ingredients

• 250g (8.8 oz) Pecorino Romano cheese, grated 250g (8.8 oz) Pecorino Romano cheese, grated
• 250g (8.8 oz) Parmigiano-Reggiano cheese, grated 250g (8.8 oz) Parmigiano-Reggiano cheese, grated
• 4 large eggs 4 large eggs
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated Pecorino Romano cheese, Parmigiano-Reggiano cheese, eggs, breadcrumbs, parsley, oregano, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the tomato sauce and bring it to a simmer.
4. 4.
   Gently place the cheese and egg balls into the simmering tomato sauce. Cook for about 15-20 minutes, turning the balls occasionally to ensure they cook evenly and absorb the flavors of the sauce.
5. 5.
   Once the balls are cooked through and the sauce has thickened slightly, remove from heat.
6. 6.
   Serve the Pallotte Cacio e Uova warm, garnished with some fresh parsley. They can be enjoyed on their own or served with crusty bread or pasta.

Treat your ingredients with care...

• Cheese — Make sure to use high-quality Pecorino Romano and Parmigiano-Reggiano cheeses for the best flavor. Grate the cheese yourself for optimal freshness.
• Tomato sauce — If you prefer a chunkier sauce, you can use crushed tomatoes instead of smooth tomato sauce. Adjust the seasoning according to your taste preferences.

Tips & Tricks

• For a more intense flavor, you can add a pinch of red pepper flakes to the cheese mixture.
• If the mixture feels too wet, add a little more breadcrumbs to achieve the right consistency.
• To make the dish even more indulgent, you can sprinkle some extra grated cheese on top before serving.
• If you prefer a crispier texture, you can lightly fry the cheese and egg balls before adding them to the tomato sauce.
• Leftover Pallotte Cacio e Uova can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave.

Serving advice

Pallotte Cacio e Uova can be served as an appetizer, accompanied by a fresh green salad. As a main course, they pair well with pasta or crusty bread. Serve them with a glass of red wine to complement the rich flavors.

Presentation advice

Arrange the Pallotte Cacio e Uova in a shallow serving dish, spooning some of the tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a rustic bread basket on the side.